Halwai February 14, 2018

Ingredients:

• 1 – Eggplant (large and sliced)
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1 – Onion (chopped)
• 1 tsp – Ginger-garlic paste
• 1 tsp – Chilly powder
• 1 tsp – Coriander powder
• 1/2 tsp – Cumin powder
• 1 tbsp – Tamarind juice (thick)
• 1 tsp – Sugar
• Salt
• 1/4 cup – Gingili oil
• To grind:
• 2 tbsp – Poppy Seeds
• 1 inch – Cinnamon stick
• 5 – Cashewnuts
• 3 – Almonds
• 2 tbsp – Coconut (grated)

Method:

  1. Dry roast the poppy seeds, cinnamon stick and coconut together until a nice aroma comes out.
  2. Grind them with cashews and almonds as thick paste with enough water.
  3. Heat the oil and sputter mustard seeds and cumin seeds.
  4. Add the onions and ginger-garlic paste and cook until they turn translucent.
  5. Add the sliced eggplants and cook for few minutes.
  6. Now add the chilly powder, cumin powder, coriander powder and salt.
  7. Cook everything on a medium flame.
  8. When the eggplants are partially cooked, add the ground paste and tamarind juice.
  9. Cook on simmer for few more minutes, until the oil gets separated.
  10. You can adjust the consistency of the gravy by adding more water.
  11. Serve hot.
  12. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya